Shrimp Salad
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Shrimp Salad

Submitted by: Charlotte Sacco

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Servings: 1

Ready for some spring dishes? I made this for lunch today - it is an IKEA lunch knock-off with all the taste but significantly more healthy!


  • 4 oz. shrimp, cooked, wild-caught
  • 1/4 c. yogurt, greek, plain, full-fat, plain, organic
  • 1 tsp. olive oil, extra virgin, unrefined and unfiltered, organic
  • sea salt, unrefined, & fresh ground pepper, organic to taste
  • 1/2 tsp. dill weed, fresh, organic
  • 1/2 tsp. vinegar, red wine, organic
  • 1 c. greens, mixed, fresh, organic
  • 1 egg, omega-3, cage-free, organic


Toss cold or thawed shrimp, yogurt, olive oil/mayo, salt, pepper, dill and red wine vinegar. Place on top of rinsed mixed greens or spinach. Place sliced boiled egg over the top and ENJOY!! I usually have a boiled egg on hand, which significantly reduces the time in making the recipe. You can also add some chopped celery and onion for more crunch and flavor!